Eggnog
Ingredients:
4 cups milk
1/2 teaspoon ground cinnamon
3 whole cloves
1 teaspoon vanilla
6 eggs yolk
3/4 cup white sugar
2 cups half and half
1/4 ground cinnamon
1 cup rum (optional)
Instructions:
Step one:
Whisk milk, cinnamon, and cloves (I like to put the cloves in a tea steeper like this one) in a large pot over medium-low heat until it begins to bubble. Turn off heat.
Step two:
Combine sugar and egg yolks in a bowl. Mix a small amount at a time of the hot milk mixture into the eggs while whisking constantly to temper them. Incorporate this back into the main pan and take out cloves.
Step three:
Cook the mixture over medium-low heat for approximately 3 minutes until it reaches a thicker, non-liquid consistency, then remove from heat. Whisking constantly to make sure it doesn’t boil.
Step four:
Stir in half and half, vanilla, and nutmeg. Whisk until combined and warmed through.
Serving:
You can put this in the fridge to cool or, I like to serve it warm. If using rum, it can be added at this stage. Enjoy!
Tips: It’s important that you don’t add too much of the hot mixture into the egg mixture to not get scrambled eggs. Take it slow and add in little by little whisking constanly to add in air and cool it off.